Ingredients

Carrot—3 medium

Carrot leaves (soppu)—1 bunch

Onion (irulli//pyaz)—1 medium sized

Green and red chillies ( hasiru menasina kayi//hari mirch)—4

Curry leaves (karibevu//kadipatta)—few

Lemon juice (nimbe rasa)—1 tablespoon

Fresh grated coconut (marital//kayi turi)—1 tablespoon

Salt—to taste

Sugar—1 teaspoon

Method

Wash the leaves (soppu) thoroughly in water and chop them finely.

Chop onions,carrots into small cubes .

Finely chop green chillies.

Oil—2 tablespoons

Mustard seeds ( sasive//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal (kadale bele)—1 tablespoon

Uddina belle (urad dhal)—1 tablespoon

Asafoetida (hing//ingu)—1/2 teaspoon

Heat oil in a pan or kadai,on medium heat.

Once hot enough add mustard seeds,jeera,when it crackles add kadale and uddina belle,hing,and curry leaves.

When done add chopped onion along with green and red chillies,saute for a while.

Then add chopped carrots and saute for few minutes sprinkling little water.

Then add chopped carrot leaves ,mix well .

Add salt and sugar and cook for few minutes covering with a lid.

Once done,add grated coconut,lemon juice and stir well.

Switch off the stove.

Palya is ready to serve.

Serve palya with chapathi,rice .